Michael Hodson
Calamvale,Queensland
Summary
Dedicated Chef professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Experienced Chef with over 35 years of experience in commercial kitchens. Excellent reputation for resolving problems and improving customer satisfaction.
Overview
17
17
years of professional experience
Work History
Head Prep Chef
Giddy Geisha / Rice Boi Group
Maroochydore, QLD
01.2021 - 10.2022
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Head Function Chef
JTU Catering
North Tamborine, QLD
03.2019 - 12.2020
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Exceeded goals through effective task prioritization and great work ethic.
Head Chef / Support Chef
Star Hotel Group
South East Queensland , Qld
11.2017 - 03.2019
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Head Chef
George’s Paragon
North Tamborine, QLD
10.2016 - 10.2017
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
Head Chef
Clancy’s Irish Bar And Restaurant
North Tamborine, QLD
09.2014 - 10.2016
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
Chef Manager/Head Chef
Sodexo Remote Sites Australia
Bowen Basin , Queensland
08.2012 - 08.2014
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
Head Chef
Nerang RSL
Nerang, QLD
07.2011 - 07.2012
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Head Chef
St Bernard’s Hotel
Tamborine Mountain, QLD
07.2005 - 07.2011
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Education
Commercial Cookery Certificate 3 - Cookery
TAFE Queensland
Southport, QLDCertificate IV - Commercial Cookery
Chef Central
Brisbane, QLD12.2010
Year 10 Certificate - High School
Southport State High School
Southport, QLD12.1981
Skills
- Flexible and Adaptable
- Self-Motivated
- Dependable and Responsible
- G-Suite
- Planning and Coordination
- Interpersonal Communication
- Organization and Time Management
- Excellent Communication
- Multitasking Abilities
- Data Entry
- First Aid/CPR
- PPE Compliance
- Analytical and Critical Thinking
- Decision-Making
- Teambuilding
Timeline
Head Prep Chef
Giddy Geisha / Rice Boi Group
01.2021 - 10.2022
Head Function Chef
JTU Catering
03.2019 - 12.2020
Head Chef / Support Chef
Star Hotel Group
11.2017 - 03.2019
Head Chef
George’s Paragon
10.2016 - 10.2017
Head Chef
Clancy’s Irish Bar And Restaurant
09.2014 - 10.2016
Chef Manager/Head Chef
Sodexo Remote Sites Australia
08.2012 - 08.2014
Head Chef
Nerang RSL
07.2011 - 07.2012
Head Chef
St Bernard’s Hotel
07.2005 - 07.2011
Commercial Cookery Certificate 3 - Cookery
TAFE Queensland
Certificate IV - Commercial Cookery
Chef Central
Year 10 Certificate - High School
Southport State High School
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